Monday, August 8, 2011
Makes about 3 dozen "regular-size" cookies or 16 giant cookies.
A twist on the traditional oatmeal raisin cookie and perfect for a coconut lover like me! These cookies are soft and chewy.
Source: Ace Cooks, Bakers, and Miracle Makers cookbook
1 c. (1/2 lb.) butter or margarine, at room temperature
1-1/2 c. firmly packed brown sugar
2 large eggs
1 t. vanilla
3 c. regular rolled oats
1 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 c. chopped walnuts, optional
1/2 c. sweetened, shredded dried coconut
1/2 c. raisins
Preheat oven to 350 degrees.
Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut, and raisins. Spoon cookie dough onto baking sheets -- rounded tablespoons for "regular-size" cookies or 1/2 cup scoops for "giant" cookies.
Bake for 10-11 minutes for "regular-size" and 20 minutes for "giant" cookies, or until edges are golden brown. Cool cookies on a wire rack. Serve or store airtight.